This is our famous Broccoli Cranberry Salad, over a million people have watched the recipe come to life and we're so excited! It’s a great make-ahead, easy recipe making entertaining simple. It has a spot at every holiday get-together, potluck, or celebration.

Talk about a holiday party of flavors! The combination of sweet and savory notes blended with veggies and an incredible creamy, tangy dressing makes for the perfect side dish!

If your’e a broccoli lover, be sure to check out my other popular broccoli recipes Garlic Broccoli and Mushrooms and Broccoli Cauliflower Bacon Salad!

Why You'll Love This Recipe

• Easy to Prepare. This delicious broccoli salad is easy to prepare, making it a perfect dish for cooks of all levels.
• Festive Appeal. Festive ingredients, amazing flavors, and holiday appeal makes this fresh broccoli salad a standout dish on a festive table.
• Nutrient-Rich. Beyond taste, this is a healthy salad recipe and nutrient powerhouse. It’s packed with vitamins, minerals, and fiber.
• Flavorful Combination. The mix of the slightly bitter broccoli, the sweetness of dried cranberries and pomegranate arils, the savoriness of crunchy sunflower seeds and crispy bacon, and the richness of cheese and dressing creates the perfect bite! It’ll quickly become one of your new favorite side dishes.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Mayonnaise: The base of the sweet dressing, binds the ingredients together, and adds moisture.
• Apple Cider Vinegar: Adds acidity, balancing the richness of the dressing.
• Sugar: Adds sweetness to the dressing.
• Broccoli Heads: The star of the salad, providing a hearty and nutritious base..
• Dried Cranberries and Pomegranate Arils: Add sweetness and a festive touch, balancing the savory broccoli.
• Bacon: Contributes a savory and smoky element, elevating the salad's richness.
• Red Onion: Adds a sharp and slightly pungent flavor.
• White Cheddar Cheese: Provides creaminess and a salty contrast.
• Roasted and Salted Sunflower Seeds: Sunflower kernels bring a crunchy texture and a nutty flavor, complementing the soft broccoli.

Tools You’ll Need

• Large Mixing Bowl
• Tongs
• Cutting Board
• Chef's Knife
• Liquid Measuring Cups
• Dry Measuring Cups and Spoons

How to Make Broccoli Cranberry Salad

1. Cut heads of broccoli into bite-sized pieces. Finely dice cooked, crisp bacon and onion. Cube white cheddar cheese.
2. In a small bowl, whisk together mayonnaise, vinegar, sugar, salt, and black pepper. Set aside. 

3. In a large bowl, mix together broccoli, cranberries, cheese, pomegranate arils, bacon, red onion, and sunflower kernels. 

4. Pour the dressing mixture over the salad ingredients, and toss until coated well. 

5. Refrigerate a couple of hours for the flavors to marry. When ready to serve, garnish with additional sunflower seeds and cranberries.

Tips for Success and Substitutions

Feel free to get creative and tailor the broccoli salad to your taste preferences and dietary needs.

• Chop Ingredients the Same Size. Aim for uniformity in chopping the broccoli, nuts, onions, and other ingredients. This creates a balanced bite with a mix of flavors and textures in each forkful.
• Let it Chill so the Flavors can Marinate. Allow the assembled salad to chill in the refrigerator for at least an hour before serving. This gives the flavors time to mingle and intensify.
• Experiment with Dressing Variations. Try different dressings to find the one that suits your taste. Whether it's a classic mayo-based dressing, a tangy vinaigrette, or a yogurt-based option, the dressing can significantly influence the overall flavor. White wine vinegar or red wine vinegar can be used in place of the apple cider vinegar.
• Include Fresh Herbs. Add a pop of freshness with chopped fresh herbs like parsley or dill. This adds another layer of flavor and brightens up the salad.
• Substitute the Broccoli. If you're not a fan of broccoli, consider using cauliflower or a broccoli-cauliflower mix for a similar cruciferous crunch.
• Dried Fruit Swaps. Swap dried cranberries for golden raisins, currants, juicy grapes, or chopped dried apricots.
• Nut Variations. Use crunchy almonds, sesame seeds, cashews, walnut, or pecans instead of sunflower seeds.
• Cheese Choices. Experiment with different cheeses like extra sharp cheddar cheese, feta, gouda, or goat cheese.
• Red Onion Variations. If red onion is too strong, you can use green onions or chives for a milder flavor.

Storage

Refrigeration: Store leftover broccoli salad in an airtight container in the refrigerator.

Consume Promptly: For optimal taste and texture, it's advisable to consume broccoli salad within 1-2 days. While it may be safe for a longer duration, some ingredients, like broccoli, can lose their crispness over time.

Avoid Freezing: Due to the ingredients' textures, freezing broccoli salad is not recommended. Freezing can lead to changes in texture.

Refreshing the Salad: If the salad has been in the refrigerator for a day and needs a refresh, consider adding a bit more dressing or a squeeze of lemon juice to revive the flavors.

What to Serve with Broccoli Bacon Cranberry Salad

While this fresh salad pairs well with so many dishes, some our favorites to serve it with are French Onion Chicken Casserole, Corn Casserole, Beef Tips and Gravy, and Roast Cornish Hens.

Frequently Asked Questions

More Easy Side Dish Recipes

• Winter Salad with Maple Dressing
• Pistachio Fluff Salad
• French Onion Hashbrown Casserole
• Crispy Parmesan Potatoes

Print

Best Broccoli Cranberry Salad

The Best Cranberry Broccoli Salad is the perfect healthy side dish with bacon and sunflower seeds in a creamy dressing. Easy to assemble in under 15 minutes, it's a delicious make ahead recipe.

Course Salad

Cuisine American

Keyword holidays, vegetables

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 165kcal

Ingredients

Dressing

• 1 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 2 tablespoons sugar
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Salad

• 8 cups broccoli cut into bite-sized pieces
• ½ cup dried cranberries
• ½ cup crumbled cooked bacon
• ½ cup diced red onion
• 4 ounces cheddar cheese cut into small cubes
• ¼ cup pomegranate arils more for garnish
• ¼ cup roasted and salted sunflower seeds more for garnish

Instructions

• In a small bowl, whisk together dressing ingredients. Set aside.
• In a large bowl, mix together salad ingredients. 
• Pour the dressing over the salad and toss until all the ingredients are coated well. 
• Refrigerate until ready to serve. Garnish with additional sunflower seeds and cranberries.

Video

Notes

TIPS FOR SUCCESS AND SUBSTITUTIONS

Feel free to get creative and tailor the broccoli salad to your taste preferences and dietary needs.

• Chop Ingredients Uniformly: Aim for uniformity in chopping the broccoli, nuts, onions, and other ingredients. This creates a balanced bite with a mix of flavors and textures in each forkful.
• Let it Chill: Allow the assembled salad to chill in the refrigerator for at least an hour before serving. This gives the flavors time to mingle and intensify.
• Experiment with Dressing Variations: Try different dressings to find the one that suits your taste. Whether it's a classic mayo-based dressing, a tangy vinaigrette, or a yogurt-based option, the dressing can significantly influence the overall flavor. White wine vinegar or red wine vinegar can be used in place of the apple cider vinegar.
• Include Fresh Herbs: Add a pop of freshness with chopped fresh herbs like parsley or dill. This adds another layer of flavor and brightens up the salad.
• Broccoli Alternatives: If you're not a fan of broccoli, consider using cauliflower or a broccoli-cauliflower mix for a similar cruciferous crunch.
• Dried Fruit Swaps: Swap dried cranberries for golden raisins, currants, juicy grapes, or chopped dried apricots.
• Nut Variations: Use crunchy almonds, sesame seeds, cashews, walnut, or pecans instead of sunflower seeds.
• Cheese Choices: Experiment with different cheeses like extra sharp cheddar cheese, feta, gouda, or goat cheese.
• Red Onion Variations: If red onion is too strong, you can use green onions or chives for a milder flavor.

 

Storage: 

Refrigeration: Store leftover broccoli salad in an airtight container in the refrigerator.

Consume Promptly: For optimal taste and texture, it's advisable to consume broccoli salad within 1-2 days. While it may be safe for a longer duration, some ingredients, like broccoli, can lose their crispness over time.

Avoid Freezing: Due to the ingredients' textures, freezing broccoli salad is not recommended. Freezing can lead to changes in texture.

Refreshing the Salad: If the salad has been in the refrigerator for a day and needs a refresh, consider adding a bit more dressing or a squeeze of lemon juice to revive the flavors.

Nutrition

Calories: 165kcal | Carbohydrates: 14g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 436mg | Potassium: 245mg | Fiber: 2g | Sugar: 8g | Vitamin A: 474IU | Vitamin C: 53mg | Calcium: 100mg | Iron: 1mg

The post Best Broccoli Cranberry Salad appeared first on Dinner in 321.

Now this is a salad we can get behind! With just a handful of sweet, tasty, easy-to-find ingredients that are simply mixed together, this Pistachio Ambrosia Salad is ready to enjoy in just minutes. It's a nutty, pistachio spin on the traditional recipe - and we are all about it!

Sweet crushed pineapple and mandarins, tropical coconut and fluffy marshmallows are all folded into chilled whipped topping in this Green Ambrosia Salad for the ultimate flavor and texture experience. With so many sweet notes and a minty green color, this Southern charm is a crowd-pleasing dessert everyone will love.

If you're a fan of this retro pistachio ambrosia salad, be sure to try these recipes for some of our other favorite old-school side dishes. This Green Jello Salad is colorful and flavorful, and it doesn't get more vintage than this delicious and sweet Green Fluff Salad.

Why You'll Love This Recipe

• Quick and Easy Dessert. With just a handful of easy-to-find ingredients that all get mixed together, plus no baking required, this sweet treat is ready to enjoy in just minutes.
• Tasty Twist on Tradition. Ambrosia salad is a classic - an oldie and a goodie, for good reason. This is a fun, pistachio twist on the traditional version.
• Make-Ahead Sweet Treat. Because this sweet salad can be mixed together ahead of time and left to set in the fridge before serving, it's a great dessert to whip up early and serve to a crowd!
• Customizable. Get creative and experiment with different add-ins to this salad. Try different nuts and fruits based on your preferences!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Whipped Topping: The light, airy base for this salad, use your favorite kind here. You can find store-bought whipped topping in the refrigerated and freezer sections at the store, or you can make your own homemade whipped cream. Both work!
• Sour Cream or Greek Yogurt: Adds a nice tang and rich, thick texture to the salad.
• Instant Pistachio Pudding Mix: The signature flavor and color of this green ambrosia. Find this in the baking aisle of most grocery stores.
• Crushed Pineapple: Sweet and tropical tasting, this adds delicious flavor to the dish.
• Mandarin Oranges: Also sweet and sometimes tangy, these add flavor, texture and a pop of color to the salad. Be sure to thoroughly drain these before using to keep the salad from being watery.
• Green Grapes: Sweet with a bite, these add nice flavor and texture to this recipe. We like green for their slight tartness, but you can use red or a mixture of both, too.
• Mini Marshmallows: Airy and chewy, these add the perfect sweetness and texture to this retro salad.
• Shredded Coconut: Perfectly sweet and with a tropical flavor profile, this is a signature ingredient for ambrosia salad.
• Maraschino Cherries: Beautifully bright in color and sweet in taste, these offer flavor and a pop of color to this salad.
• Walnuts or Pecans: Either work, or use whatever nut you have on hand. Chopped nuts add a delicious roasted note and great crunchy flavor.

Tools You'll Need

• Mixing Bowls
• Spatula
• Paring Knife
• Cutting Board
• Measuring Cups and Spoons

How To Make Pistachio Ambrosia Salad

1. In a large mixing bowl, combine whipped topping or fresh whipped cream, sour cream, and instant pistachio pudding mix. Stir gently until well combined. The pudding will thicken the mixture.

2. Add in crushed pineapple (with juice), mandarin oranges, grapes, miniature marshmallows, shredded coconut, and chopped nuts (if using). Mix gently until everything is evenly distributed.

3. Fold in the maraschino cherries carefully to avoid breaking them.

4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours) before serving. Garnish with additional cherries, mandarin oranges, coconut, and/or chopped nuts if desired.

Expert Tips

• Chill Ingredients Before Using. To keep everything extra cold and refreshing, chill the ingredients ahead of time before mixing together. Chill the fruit, marshmallows and whipped cream or topping. This will ensure the salad sets correctly and will result in the best flavor.
• Avoid Over-mixing. Don't heavily mix this salad, be gentle and stir together until just combined, to keep all ingredients in tact.
• Homemade Whipped Topping: While Cool Whip is a popular choice, you can use homemade whipped cream as a more natural alternative. Simply whip together 1 ½ cups heaving whipping cream, ¼ cup powdered sugar and ½ teaspoon vanilla extract until stiff peaks form. The salad will keep for a couple days.

What To Serve With Pistachio Ambrosia Salad

There are so many options of what to pair with this dish. It's always part of a holiday spread at our house. We love to add it to a menu with other recipes like:

• Southern Cornbread Dressing
• Carmel Apple Dip
• Crockpot Mashed Potatoes
• Coca Cola Ham

Storage and Make-Ahead Instructions

• For the fridge: If you've got leftovers of this salad, lucky you! Store them in an airtight container in the fridge for up to three days.
• Make ahead instructions: This is a great dish to make in advance. You can mix everything together and store it covered in the fridge until you're ready to eat. Letting it sit in the fridge a bit helps it to set, but we recommend serving it sooner than later for maximum flavor and freshness!
• We don't recommend freezing this dish as it compromises the texture.

FAQs

More Easy Salad Recipes

• Pistachio Fluff Salad
• Frozen Fruit Salad
• Cranberry Fluff Salad
• Orange Jello Salad

Print

Pistachio Ambrosia Salad

This 10-ingredient Pistachio Ambrosia Salad takes on 15 minutes to prep and is the perfect make ahead salad or side dish. With whipped topping, pistachio pudding mix, and coconut, there's so much to love about this green ambrosia!

Course Appetizer, Dessert, Salad

Cuisine American

Keyword holidays

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 193kcal

Ingredients

• 8 ounce container whipped topping (thawed) optional use homemade whipped cream
• 1 cup sour cream or plain Greek yogurt
• 3.4 ounce package instant pistachio pudding mix
• 20 ounce can crushed pineapple with the juice
• 1 cup drained mandarin oranges
• 1 cup halved green seedless grapes
• 1 cup miniature marshmallows
• 1 cup sweetened shredded coconut
• ½ cup chopped pecans or walnut optional
• ½ cup drained and halved maraschino cherries

Instructions

• In a large mixing bowl, combine whipped topping or fresh whipped cream, sour cream, and instant pistachio pudding mix. Stir gently until well combined. The pudding will thicken the mixture.
• Add in crushed pineapple (with juice), mandarin oranges, grapes, miniature marshmallows, shredded coconut, and chopped nuts (if using). Mix gently until everything is evenly distributed.
• Fold in the maraschino cherries carefully to avoid breaking them.
• Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours) before serving. Garnish with additional cherries, mandarin oranges, coconut, and/or chopped nuts if desired.

Video

Nutrition

Calories: 193kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 158mg | Potassium: 88mg | Fiber: 1g | Sugar: 18g | Vitamin A: 136IU | Vitamin C: 0.3mg | Calcium: 38mg | Iron: 0.3mg

The post Pistachio Ambrosia Salad appeared first on Dinner in 321.

Get ready to pull-apart your way to breakfast bliss with this Cranberry Orange Monkey Bread! At only 15 minutes to prep, this sweet biscuit treat and is packed with tangy cranberries, zesty orange goodness, and topped with a simple glaze. It’s the perfect cozy dish to brighten up your table and your spirits, whether you’re hosting a holiday brunch or just enjoying a lazy Sunday morning in your PJs.

Similar to traditional monkey bread, this holiday season version is as easy to make as it is to eat. Just toss some biscuit dough, cranberries, and a sprinkle of magic together, and voilà—breakfast is served! Serve it with cooked bacon, sausage balls, eggs, and fresh fruit, and your meal is complete!

Cranberry orange lovers, you'll also want to make our viral Cinnamon Cream Cheese spread and Cranberry Orange Pound Cake!

Why You'll Love This Monkey Bread:

• Simple Recipe: With simple ingredients and minimal prep, this pull-apart bread is a breeze, making it ideal for cooks of all levels.
• Festive Flavors: The combination of tart cranberries and zesty orange flavor creates a vibrant flavor profile that’s perfect for holiday gatherings or any festive occasion. Christmas morning, Thanksgiving day, or New Year's Day, this cranberry orange pull-apart bread is one of the best festive delicious treats!
• Customizable & Fun: Each piece pulls apart easily, making this monkey bread recipe great for sharing with family and friends. Plus, you can easily modify the ingredients to suit your taste.
• Irresistibly Gooey!: The buttery goodness combined with the sweet glaze creates an indulgent treat that’s truly unforgettable.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Dough Ingredients:

• Canned Biscuit Dough: The base of the monkey bread, this bread dough makes preparation quick and easy while providing a fluffy and tender texture. You can use homemade dough if preferred.
• Dried Cranberries: Adds a fruity, tart flavor that complements the sweetness of the dish, providing a pop of color and texture.
• Orange Zest and Juice: Enhances the bread with a citrus flavor that balances the sweetness and elevates the overall taste.
• Sugar: Sweetens the dough and helps create a delicious caramelized crust during baking.
• Salt: Balances the sweetness and enhances the overall flavor.
• Cinnamon: Adds warmth, coziness, and a hint of spice.
• Butter: Provides richness and moisture, helping to create a golden, crispy exterior.
• Brown Sugar: Contributes depth of flavor and moisture, creating that gooey sweet bread texture everyone loves.
• Vanilla Extract: Enhances the overall sweetness and warmth of the dish.

Glaze Ingredients:

• Powdered Sugar: Sweetens the glaze and gives it a smooth consistency.
• Orange Juice and Zest: Adds a citrusy brightness to this sweet treat that complements the monkey bread perfectly.

Tools You'll Need

• 8"x4" Loaf Pan
• Small and Medium Mixing Bowl and Ziploc Bag
• Paring Knife
• Cutting Board
• Citrus Zester
• Whisk
• Measuring Cups and Spoons

How to Make Cranberry Orange Monkey Bread

1. Preheat the oven to 350ºF. Grease with butter or nonstick cooking spray or line with parchment paper an 8x4-inch loaf pan.
2. Microwave ¼ cup freshly squeezed orange juice for 15 seconds. Mix the cranberries with the juice and set aside. 

3. Cut each biscuit dough into 6 pieces.

4. To a gallon Ziploc bag, add sugar, salt, 1 tablespoon of the orange zest, and cinnamon. Close the bag and mix the until blended well. Add the biscuit pieces to the sugar mixture and mix until all of the pieces are coated well.

5. Drain the orange juice from the cranberries. Add the cranberries to the biscuit dough mixture, and mix one last time. Pour the mixture into the prepared loaf pan.

6. In a medium pan over medium heat, combine butter, brown sugar, and vanilla. Whisk and cook just until the sugar has dissolved. Pour over the biscuit pieces, making sure the entire surface is covered.

7. Bake 25-30 minutes, or until the top is golden brown and dough cooked through. Cool 10 minutes then invert on a serving plate.

8. For the glaze, in a small bowl, whisk together the remaining orange zest, juice, and powdered sugar. Drizzle on top. ⠀

Pro Tips and Substitutions

• Double the Recipe. Easily double this cranberry monkey bread recipe and make in a bundt pan or 2 loaf pans. Adjust the bake time accordingly. The bundt pan will take about 30-35 minutes.
• Add Nuts. For extra texture, consider adding chopped pecans or walnuts to the layers.
• Make Ahead. You can prepare most of the monkey bread the night before. Just make the biscuit mixture, pour into a prepared loaf pan, cover, and refrigerate - WITHOUT the buttery brown sugar sauce. Remove to room temperature for 30 minutes, make the sauce, and bake as written.
• Adjust Sweetness. Feel free to add more or less sugar based on your preference for sweetness.
• Canned Biscuit Dough. You can use your own dough if you prefer. This is a great homemade dough option. Biscuit dough donut holes are another great way to use canned biscuit dough!
• Swap the Dried Cranberries. Substitute with raisins, chopped dried apricots, or cherries for different flavors.
• Substitute the Butter. Replace with coconut oil for a dairy-free option.

Storage

Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to a week. Reheat in the oven or microwave before serving.

Frequently Asked Questions

More Sweet Breakfast Dishes

• Bojangles Blueberry Biscuits
• Cinnamon Sugar Biscuits
• Overnight French Toast Casserole
• Baked Chocolate Oatmeal

Print

Cranberry Orange Monkey Bread

Whip up a batch of Cranberry Orange Monkey Bread for a fun and delicious breakfast or brunch option that everyone will love. Drizzled with a sweet glaze, this gooey treat is sure to steal the show at any get-together!

Course bread, Breakfast

Cuisine American

Keyword holidays

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 417kcal

Ingredients

• 16.3 ounce can Grands Southern Homestyle Buttermilk Biscuits cut into 6 pieces each
• ¼ cup dried cranberries
• 1 orange ¼ cup + 1 teaspoon juiced and 1 tablespoon + 1 teaspoon zested, divided
• ½ cup sugar
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup butter
• ⅓ cup brown sugar
• 1 ½ teaspoon vanilla extract
• ½ cup powdered sugar

Instructions

• Preheat the oven to 350ºF. Grease with butter or nonstick cooking spray or line with parchment paper an 8x4-inch loaf pan.
• Microwave ¼ cup freshly squeezed orange juice for 15 seconds. Mix the dried cranberries with the juice and set aside.   
• To a gallon Ziploc bag, add sugar, salt, 1 tablespoon of the orange zest, and cinnamon. Close and mix until blended well. Add the biscuit pieces, and mix until coated. Drain and discard the orange juice from the cranberries, then toss them with the biscuits. Pour the mixture into the prepared loaf pan.
• In a medium pan over medium heat, combine butter, brown sugar, and vanilla. Whisk and cook just until the sugar has dissolved. Pour over the biscuit pieces, making sure the entire surface is covered.
• Bake 25-30 minutes, or until the top is golden brown and dough cooked through. Cool 10 minutes then invert on a serving plate.
• For the glaze, in a small bowl, whisk together the remaining orange zest, juice, and powdered sugar. Drizzle on top. ⠀

Video

Notes

Pro Tips and Substitutions

• Double the Recipe: Easily double this cranberry monkey bread recipe and make in a bundt pan or 2 loaf pans. Adjust the bake time accordingly. The bundt pan will take about 30-35 minutes.
• Add Nuts: For extra texture, consider adding chopped pecans or walnuts to the layers.
• Make Ahead: You can prepare most of the monkey bread the night before. Just make the biscuit mixture, pour into a prepared loaf pan, cover, and refrigerate - WITHOUT the buttery brown sugar sauce. Remove to room temperature for 30 minutes, make the sauce, and bake as written.
• Adjust Sweetness: Feel free to add more or less sugar based on your preference for sweetness.
• Canned Biscuit Dough: You can use your own dough if you prefer. This is a great homemade dough option.
• Dried Cranberries: Substitute with raisins, chopped dried apricots, or cherries for different flavors.
• Butter: Replace with coconut oil for a dairy-free option.

Storage

Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. You can also re

Nutrition

Calories: 417kcal | Carbohydrates: 55g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 784mg | Potassium: 178mg | Fiber: 1g | Sugar: 28g | Vitamin A: 393IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg

The post Cranberry Orange Monkey Bread appeared first on Dinner in 321.

We can't even begin to tell you how much we love our Slow Cooker Hamburger Helper. Before the kids went off to college, this was on our weekly meal rotation all winter. It's one of the most requested recipes from my family!

This delicious homemade hamburger helper is so flavorful and easy to make. With all approachable pantry ingredients, you can assemble it in just 15 minutes to cook over the whole day. Dinnertime is actually stress-free when it comes to this recipe. Plus, you only have to clean one skillet and the slow cooker when the meal is finished!

We love to top it with different things to customize the recipe. Anything from cheese, to sour cream, scallions, or parsley. It's healthy comfort food at it's finest.

If you love a good Slow Cooker recipe, we do too. Try our Crockpot Beef and Noodles, Crock Pot Chicken Spaghetti, and Crock Pot Sloppy Joes.

Why You'll Love this Recipe

• 15 minute prep time. Does it get better than that? No more takeout on busy weeknights when you can make this meal.
• Anyone can successfully make this recipe! The slow cooker makes it so simple to assemble. Add in the ingredients in the correct order, set the crockpot to cook for several hours, and a dinner from scratch is on the table in no time.
• Better than the store-bought version. The flavors in this homemade Hamburger Helper are so delicious. You'll never want to make the boxed version again.

Ingredients

Scroll Down for Ingredient Amounts Listed and Full Recipe in the Recipe Card Below.

• Ground beef: We love the classic ground beef version, but you can also use ground chicken or turkey.
• Chopped onion: Adds a nice vegetable flavor in each bite.
• Bell pepper: Gives a healthy veggie addition.
• Garlic cloves: You can also use 1 teaspoon garlic powder. Adds the garlic sweetness.
• Cream of mushroom soup: Makes the Hamburger Helper creamy and rich. We have a homemade version you should also try!
• Beef broth: Adds so much flavor to the recipe.
• Crushed tomatoes: Makes the tomato base we all love in the classic recipe.
• Tomato sauce: Be sure to buy the 8-ounce can. It gives that rich tomato flavor.
• Elbow macaroni: The classic noodle for Hamburger Helper!
• Italian seasoning: Adds a nice herbal flavor.
• Crushed red pepper flakes: Completely optional, but add if you like a bit of heat!
• Shredded cheddar cheese: The finishing touch to stir in right at the end of cooking.
• Optional garnishes: chopped parsley, sour cream, additional shredded cheddar cheese. Up to you, but we love a great garnish.

TOOLS YOU’LL NEED

• Crockpot
• Large Skillet 
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Meat Chopper
• Cheese Grater
• Chef’s Knife
• Garlic Press
• Cutting Board

How to Make Slow Cooker Hamburger Helper

1. In a large skillet over medium heat, cook and crumble the ground beef. Drain any excess fat.

2. Add onion, bell pepper, and garlic. Cook 3-5 minutes, or until the vegetables are slightly tender. Season with seasoning salt or salt and black pepper as desired.

3. To a Crockpot, whisk together cream of mushroom soup, beef broth, crushed tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, and seasoning salt or salt and black pepper.

4. Add the cooked beef mixture to a slow cooker, and stir until combined.

5. Cover and cook on low 6-7 hours or on high 2-3 hours.
6. In the last 15 minutes of cooking, stir in uncooked elbow macaroni. Cover and turn the heat to high.

7. Stir in shredded cheddar cheese. Cover again until cook until the cheese is melted and pasta fully cooked, about 2-3 minutes.

8. Give the mixture one last stir, taste, and adjust the seasoning if necessary. Garnish as desired, and serve hot.

Expert Tips

• Adjust the Thickness: If you like a thinner Slow Cooker Hamburger helper or stovetop version, you can either make it with less pasta or at the end of cook time you can add broth, water, or milk. Like it creamier, you can add sour cream, cream cheese, or heavy cream.
• Cook the beef and veggies in advance. You will want to cook these stovetop before adding to the slow cooker. This ensures the right texture and gives some extra delicious browning flavor to the beef.
• The crock pot cooks the macaroni for you! Just stir the uncooked noodles in during the last 15 minutes of cooking and you'll be amazed. They will be perfectly cooked.
• Add the cheese right before serving. This prevents the cheesy from clumping together in the beef mixture.
• Swap the beef for chicken or turkey. If you are looking for a leaner alternative, ground chicken or turkey are both great options.
• Make the cream of mushroom soup from scratch. We have a great recipe for it that we make once a week for slow cooker meals.

How to Make this Recipe on the Stovetop

Cook the ground beef and vegetable mixture in a stockpot rather than a skillet. Once done, add the remaining ingredients (minus the pasta and cheese).
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for about 12-15 minutes.

Turn the heat to medium and cook the pasta until tender, stirring occasionally to prevent sticking. Once the pasta is fully cooked, remove from heat and stir in the shredded cheddar cheese until melted and creamy. Taste and adjust the seasoning and texture as desired.

Storage and Freezing

You can store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove until warmed through.

We recommend freezing any leftovers before adding the noodles and cheese. This ensures that the noodles don't get mushy after thawing. When you reheat the hamburger helper, simply boil macaroni noodles on the stove and stir them in before serving.

Frequently Asked Questions

More Comforting Slow Cooker Recipes

• Slow Cooker Chicken Gnocchi Soup
• Crockpot Beef and Noodles
• Slow Cooker Pork Chops with Apples
• Crockpot Chicken and Gravy

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Slow Cooker Hamburger Helper

This Slow Cooker Hamburger Helper is easy to make with a prep time of 15 minutes. You'll love this homemade version, it's better than store-bought. The macaroni cooks right inside the crock pot for a one-pot meal that you're family will request over and over.

Course dinner, Main Course

Cuisine American

Keyword beef, crockpot

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 servings

Calories 275kcal

Ingredients

• 2 pounds ground beef can also use chicken or turkey
• 1 cup chopped onion about 1 small onion
• 1 cup chopped bell pepper
• 2 minced garlic cloves or 1 teaspoon garlic powder
• 10.5 ounce can cream of mushroom soup
• 14.5 ounce can beef broth
• 14.5 ounce can crushed tomatoes
• 8 ounce can tomato sauce
• 2 cups uncooked elbow macaroni
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes optional
• seasoning salt or salt and black pepper amount as desired
• 6 ounces shredded cheddar cheese 1 ½ cups
• Optional garnishes: chopped parsley, sour cream, additional shredded cheddar cheese

Instructions

• In a large skillet over medium heat, cook and crumble ground beef. Drain any excess fat.
• Add onion, bell pepper, and garlic. Cook 3-5 minutes, or until the vegetables are slightly tender. Season with seasoning salt or salt and black pepper as desired.,
• To a Crockpot, whisk together cream of mushroom soup, beef broth, crushed tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, and seasoning salt or salt and black pepper.
• Add the cooked beef mixture to a slow cooker, and stir until combined.
• Cover and cook on low 6-7 hours or on high 2-3 hours.
• In the last 15 minutes of cooking, stir in uncooked elbow macaroni. Cover and turn the heat to high.
• Stir in shredded cheddar cheese. Cover again until cook until the cheese is melted and pasta fully cooked, about 2-3 minutes.
• Give the mixture one last stir, taste, and adjust the seasoning if necessary. Garnish as desired, and serve hot.

Video

Notes

Storage:

You can store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove until warmed through.

We recommend freezing any leftovers before adding the noodles and cheese. This ensures that the noodles don't get mushy after thawing. When you reheat the hamburger helper, simply boil macaroni noodles on the stove and stir them in before serving.

Tips: 

• Cook the beef and veggies in advance. You will want to cook these stovetop before adding to the slow cooker. This ensures the right texture and gives some extra delicious browning flavor to the beef.
• The crock pot cooks the macaroni for you! Just stir the uncooked noodles in during the last 15 minutes of cooking and you'll be amazed. They will be perfectly cooked.
• Add the cheese right before serving. This prevents the cheesy from clumping together in the beef mixture.
• Swap the beef for chicken or turkey. If you are looking for a leaner alternative, ground chicken or turkey are both great options.
• Make the cream of mushroom soup from scratch. We have a great recipe for it that we make once a week for slow cooker meals.

Nutrition

Calories: 275kcal | Carbohydrates: 25g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 669mg | Potassium: 510mg | Fiber: 2g | Sugar: 3g | Vitamin A: 823IU | Vitamin C: 34mg | Calcium: 109mg | Iron: 3mg

The post Slow Cooker Hamburger Helper appeared first on Dinner in 321.

Get ready to cozy up with a bowl of happiness with this Slow Cooker Chicken Gnocchi Soup! Very similar to the popular Olive Garden chicken gnocchi soup, this hearty delight is like a warm hug in a bowl!

It features tender chicken, fluffy gnocchi, and a medley of tender veggies all in a savory broth. Perfect for any occasion, whether it’s a chilly evening on the couch or a get-together of friends—this soup is sure to be the star of the show!

The best part? It takes 15 minutes to prep then you can toss everything into your trusty slow cooker. Crockpot soup recipes are tough to beat! It'll do the work while you kick back and put your feet up!

Need it made even quicker, follow my stovetop directions below. With this soup warming your belly and brightening your evening, you’ll be counting down the hours until the next delicious bowl.

Be sure to check out more of our soups that warm the soup! My Copycat Dolly Parton’s Stampede Soup and Lasagna Soup are two of my easy go-to feel good food soups!

Why You’ll like this Recipe

• Easy Recipe: Simply throw everything into the slow cooker and let it work its magic! Slow cooker chicken and gnocchi soup is perfect for a busy day!
• Comforting and Hearty: This creamy soup is filling thanks to the chicken and gnocchi, making it a great option for a satisfying dinner.
• Flavor-Packed: The combination of seasonings along with fresh spinach and Parmesan adds layers of flavor that you’ll crave again and again.
• Customizable: Adjust the ingredients to this chicken gnocchi soup recipe to suit your taste—add more veggies, spice it up, or make it creamy according to your preference!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Chicken Broth: Forms the savory base of the soup. Chicken stock can also be used
• Shredded Carrot: Provides natural sweetness and vibrant color.
• Garlic Powder: Delivers a subtle garlic flavor that rounds out the dish.
• Onion Powder: Offers an oniony flavor while keeping prep easy. Fresh diced onion works as well.
• Flaky Poultry Seasoning: A mix of savory spices that complements the chicken and adds warmth to the soup.
• Dried Basil: Adds a hint of herbaceous flavor.
• Boneless, Skinless Chicken: Provides protein and heartiness. Boneless skinless chicken thighs or breasts will work.
• Cornstarch: Used as a thickening agent to create a nice creamy texture.
• Milk: Contributes creaminess and a rich flavor to the broth.
• Gnocchi: Pillowy soft gnocchi makes this soup filling and comforting.
• Fresh Baby Spinach: Adds a pop of color, freshness, and nutritional benefits.
• Parmesan Cheese (not pictured): Sprinkled on top, it adds a savory, rich finish.

Tools You’ll Need

• Crockpot
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Chef’s Knife
• Cutting Board
• Meat Chopper
• Cheese Grater

How to Make Slow Cooker Chicken Gnocchi Soup

1. To a large Crockpot, stir together broth, carrots, celery, garlic powder, onion powder, flaky poultry seasoning, basil, salt, pepper and chicken.

2. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
3. Uncover and either break apart the chicken inside the Crockpot with a meat chopper or transfer to a bowl, shred with 2 forks, and return to the Crockpot.

4. In a small bowl, whisk together cornstarch and milk. 

5. To the Crockpot, stir in the cornstarch slurry, gnocchi, and spinach. 

6. Set the Crock pot to the high setting, if not already set on high. Cover and cook until the potato gnocchi is cooked through (15-20 minutes). They will float to the top when finished.
7. Stir in the parmesan cheese. Taste and adjust seasonings to preference. Garnish with parmesan cheese and crushed red pepper flakes.

Stovetop Chicken Gnocchi Soup

To make this on the stove top, simmer step 1 ingredients until the chicken is cooked through. Shred, then add remaining ingredients. Cook until the gnocchi is tender.

Make this easy soup recipe even quicker on the stovetop by using a leftover chicken or a rotisserie chicken. Bring step 1 ingredients to a simmer. Add the cornstarch/milk mixture and gnocchi. (NOTE: If you're using pre-packaged gnocchi, check the package directions for recommended cook time. Some brands require only 5 minutes, so make sure you don't over cook them or they'll dissolve.)

Once thickened and gnocchi tender, add shredded chicken and spinach. Cook until the chicken is heated and spinach has wilted. Lastly, add the parmesan cheese.

How to Serve Slow Cooker Chicken Gnocchi Soup

Some delicious topping options for Slow Cooker Chicken Gnocchi Soup to add extra flavor, texture, and visual appeal are toasted pine nuts, grated parmesan cheese, cracked black pepper, crushed red pepper flakes, drizzle of olive oil, crispy bacon, crispy prosciutto, crispy pancetta, or fresh herbs like parsley or basil. My homemade croutons are also an excellent touch!

A nice crusty bread or Dolly Parton Biscuit are perfect for dipping. This soup is also excellent to have with a sandwich! Some of our favorites are a Pimento Grilled Cheese, Party Sub Sandwich, and Down Under Chicken Sliders!

If you are a fan of the Olive Garden copycat recipes like this on, Crockpot Olive Garden Chicken Pasta will also be a hit.

Pro Tips and Substitutions

• Make a Thicker Soup. For an extra creamy texture, you can add more cornstarch slurry as needed. You can also opt to thicken it with half and half, heavy cream, or heavy whipping cream.
• Swap the Chicken Options. Boneless skinless chicken breasts or thighs will work. Feel free to use leftover or rotisserie chicken instead; just add it in for the last 30 minutes.
• Add some Vegetables. Try adding diced bell peppers or peas for added flavor and nutrition.
• Use Low-Sodium Chicken Broth. Low-sodium chicken broth can also be used.
• Swap out the Gnocchi. You can substitute store-bought gnocchi with homemade or other similar pasta if desired. Mini penne shells or rotini works great as well!
• Seasoning Options. Feel free to adjust the seasoning according to your taste preferences. Fresh garlic, Italian seasoning, and herbs can be used in place of dried.
• More Cheese Options. Romano cheese can be used in addition to or along with parmesan for extra richness.

Storage

Once leftovers have cooled, store in the refrigerator in an airtight container up to 4-5 days.

While you can freeze leftovers up to 2-3 months in a freezer-safe container, it can compromise the texture of the gnocchi. Thaw it in the refrigerator overnight and then reheat gently on the stove or in the microwave.

Frequently Asked Questions

More Recipes Like This 

• Cheesy Chicken Alfredo Soup
• Green Chicken Enchilada Soup
• Copycat Dolly Parton’s Stampede Soup
• Loaded Vegetable Soup

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Slow Cooker Chicken Gnocchi Soup

Warm your heart and fill your belly with this delightful Slow Cooker Chicken Gnocchi Soup, featuring juicy chicken and pillowy gnocchi. Simply toss everything into the slow cooker and let it simmer to perfection for a meal that’s effortlessly delicious.

Course Main Course

Cuisine American

Keyword crockpot, soup

Prep Time 15 minutes minutes

Total Time 3 hours hours

Servings 7 Servings

Calories 384kcal

Ingredients

• 48 ounces chicken broth regular or low sodium
• ¾ cup shredded carrot
• ½ cup diced celery
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 2 teaspoon flaky poultry seasoning (½ teaspoon if using ground)
• 2 teaspoon dried basil
• 1-2 teaspoon salt
• 1-2 teaspoon white or black pepper
• 2-2 ½ pounds boneless, skinless chicken thighs, breasts or tenderloins
• 3 tablespoons cornstarch
• 2 cups milk
• 16 ounce package ready-made mini gnocchi
• 6 ounces fresh spinach
• ½ cup parmesan cheese plus more for garnish
• Garnish: crushed red pepper flakes

Instructions

• To a large Crockpot, stir together broth, carrots, celery, garlic powder, onion powder, flaky poultry seasoning, basil, salt, pepper and chicken.
• Cover and cook on low for 5-6 hours or on high for 3-4 hours.
• Uncover and either break apart the chicken inside the Crockpot with a meat chopper or transfer to a bowl, shred with 2 forks, and return to the Crockpot.
• In a small bowl, whisk together cornstarch and milk.
• To the Crockpot, stir in the cornstarch slurry, gnocchi, and spinach.
• Set the Crockpot to the high setting, if not already set on high. Cover and cook until the potato gnocchi is cooked through (15-20 minutes).

  NOTE: Check pre-package gnocchi directions for the recommended cook time. Some brands require only 5 minutes, so make sure you don't over cook them or they'll dissolve.
• Stir in parmesan cheese. Taste and adjust seasonings to preference. Garnish with parmesan cheese and crushed red pepper flakes.

Video

Notes

• • • To make this on the stovetop, simmer step 1 ingredients until the chicken is cooked through. Shred, then add remaining ingredients. Cook until the gnocchi is tender.
    • Make this soup even quicker on the stovetop by using a rotisserie chicken. Bring step 1 ingredients to a simmer. Add the cornstarch/milk mixture and gnocchi. Once tender and thickened, about 15-20, add the shredded rotisserie and spinach. Cook until the chicken is heated and spinach has wilted. Lastly, add the parmesan cheese.
    • If you can't find gnocchi, you could substitute with a small pasta like mini penne shells or rotini.
    • If you want to add a creamier or thicker texture, the milk can be substituted with half & half or heavy cream.
    • Feel free to adjust the seasoning according to your taste preferences. Fresh garlic and herbs can be used in place of dried.
    • Romano cheese can be used in addition to or along with parmesan for extra richness.
    • Consider adding a dollop of pesto, a sprinkle of grated cheese, or a drizzle of olive oil when serving for added flavor and pizzazz.
    • Breadsticks or French bread are excellent dippers for this soup!

Nutrition

Serving: 2cups | Calories: 384kcal | Carbohydrates: 34g | Protein: 44g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 1640mg | Potassium: 980mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4855IU | Vitamin C: 10mg | Calcium: 247mg | Iron: 4mg

The post Slow Cooker Chicken Gnocchi Soup appeared first on Dinner in 321.

Coffee cake happens to be one of our favorite things to make for family and friends whether it’s for a picnic, church gathering, or holiday brunch. There’s so much to love with the dense moist cake, crumble topping, and sweet icing. With the cozy fall here, we had to make a Pumpkin Coffee Cake version with all the flavors of pumpkin pie spice and cinnamon.

This really is the ultimate version of a coffee cake with a streusel topping, you’ll be making it all season long. We’ve made it so many times already and our family and friends are huge fans. Don’t tell anyone, but it may be better than pumpkin bread!

When we developed the recipe for this cake, we wanted to make it as simple as possible. It’s great for kids or beginner cooks to make in the kitchen – it’s a foolproof recipe that’s so so delicious.

If you love a great easy cake or quick bread recipe we’d love to share some of our other most popular recipes with you! Our Cranberry Orange Pound Cake, Chocolate Loaf cake, and viral Apple Dapple Cake are all true winners.

Why You'll Love this Recipe

• Two bowl dessert recipe. No fancy equipment here and you only dirty two bowls! It’s pretty amazing.
• Crowd-pleasing breakfast, snack, or dessert. Trust us when we say, this pumpkin streusel coffee cake is so addicting. You’ll want to eat it all day.
• Great for beginner bakers and cooks. This is a simple recipe to follow, it’s the perfect recipe for those who are learning in the kitchen.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Cake Ingredients:

• All-purpose flour: Makes the structure of the pumpkin coffee cake with streusel.  
  
• Granulated Sugar & Brown Sugar: The combination of these sugars provides the perfect sweetness and chewiness. Brown sugar adds a deeper, caramel-like flavor.
• Baking powder: The leavener for the cake base, this makes it light and airy.
• Baking soda: Another ingredient that tenderizes the cake mixture so it’s soft and pillowy.
• Ground cinnamon: Adds that warm spice flavor we all love in the fall.
• Pumpkin pie spice: A combination of cinnamon, nutmeg, allspice, ginger, and cloves that makes the coffee cake extra special.
• Salted butter: We’re using salted butter here to help season the recipe and brighten all of the flavors.
• Large eggs: Binds the ingredients together.
• Vanilla extract: Adds a nice hint of caramel.
• Full-fat sour cream: Makes the base moist as well as tender when combined with the baking soda.
• Pumpkin Puree: Also adds lots of moisture plus that rich pumpkin flavor.

Streusel Topping Ingredients:

• All-purpose flour: The base of the streusel, makes that classic crumbly texture.
• Light or dark brown sugar: Sweetens everything with a hint of molasses. Plus adds that crunchy texture.
• Pumpkin pie spice or cinnamon: More spice in every layer to really add lots of flavor!

Icing Ingredients:

• Powdered sugar: The base of any icing to drizzle. Add more if your icing is too thin.
• Maple syrup: Gives another fall flavor in the icing.
• Milk: Brings a creaminess to the glaze.
• Vanilla extract: Adds a nice floral and caramel-like note.

Tools You'll Need

• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula
• Mixing Bowls
• 13"x9" Baking Dish

How to Make Pumpkin Coffee Cake

1. Preheat oven to 350°F. Grease a 13x9-inch baking dish or line with parchment paper.
2. For the cake, in a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. 

3. In a separate large bowl, whisk together butter, granulated sugar, eggs, vanilla extract, sour cream, and pumpkin puree until smooth.

4. Pour the dry ingredients into the wet, and stir until just combined. 

5. For the streusel, in a small bowl, mix together flour, brown sugar, pumpkin pie spice, and salt. Pour in the melted butter and mix with a fork or with your fingers until the mixture resembles coarse crumbs.

6. Pour the cake batter into the prepared baking dish, spreading it evenly. Sprinkle the streusel topping evenly over the batter. Using a butter knife, pierce the streusel into the cake batter 10-15 times.

7. Bake 45-55 minutes or until a toothpick inserted into the center comes with a few moist crumbs.
8. For the icing, in a small bowl, whisk together powdered sugar, maple syrup, milk and vanilla extract. Add more milk for a thinner consistency, if desired.

9. Let the coffee cake cool in the pan for at least 10 minutes. Drizzle the icing over the cooled cake.

Expert Tips

• Don’t over-mix the ingredients. This will lead to a tough cake mixture. You want to gently fold all of the ingredients to combine.
• Use a toothpick to make sure the cake is baked perfectly. Insert the toothpick into the center of the cake and when it’s removed the toothpick should have moist crumbs. This ensures your cake is perfectly baked.
• Look for pea-sized crumbles with the streusel layer. This will help the crumble to create lots of texture on top of the cake layer. Using a fork or your fingers is best for mixing.
• Swap the sour cream for Greek yogurt. That also works so well in this cake recipe and makes it a bit healthier. Use full-fat plain Greek yogurt.

Storage and Freezing

Great news! This cake holds up so nicely after it’s baked. You can store it in an airtight container at room temperature for up to four days.

Freezing this cake also works so well too. Simply wrap it in plastic wrap and freeze for up to 2 months. We like to cut ours into individual portions before wrapping to make it even easier for serving later. Defrost on the counter at room temperature until ready to eat.

FAQs

More Delicious Quick Cake Recipes

•  1-2-3-4 Cake
• Oatmeal Cake
• Zinger Cake
• Fruit Cocktail Cake

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Pumpkin Coffee Cake

This Pumpkin Coffee Cake is the most addicting breakfast or snack for the fall season. It’s so moist thanks to pumpkin puree and topped with a streusel that’s sweet and crunchy all in one bite. It’s easy to assemble in just 15 of prep time and two bowls, plus it’s the best to serve to a crowd.

Course Breakfast, Dessert

Cuisine American

Keyword holidays

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16 servings

Calories 395kcal

Ingredients

Cake

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice
• ½ cup salted butter melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 ounces full fat sour cream
• 15 ounce can pumpkin puree

Streusel Topping

• 1 cup all-purpose flour
• ¾ cup granulated sugar
• ½ cup light or dark brown sugar packed
• 1 teaspoon pumpkin pie spice or cinnamon
• ¼ teaspoon salt
• ½ cup salted butter room temperature or melted

Icing

• 1 cup powdered sugar
• 1 ½ tablespoons maple syrup
• 1 tablespoon milk
• ½ teaspoon vanilla extract

Instructions

• Preheat oven to 350°F. Grease a 13x9-inch baking dish or line with parchment paper.
• For the cake, in a medium bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. 
• In a separate large bowl, whisk together butter, eggs, vanilla extract, sour cream, and pumpkin puree until smooth.
• Pour the dry ingredients into the wet, and stir until just combined. 
• For the streusel, in a small bowl, mix together flour, brown sugar, pumpkin pie spice, and salt. Add butter and mix with a fork or with your fingers until the mixture resembles coarse crumbs.
• Pour the cake batter into the prepared baking dish, spreading it evenly. Sprinkle the streusel topping evenly over the batter. Using a butter knife, pierce the streusel into the cake batter 10-15 times.
• Bake 45-55 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
• For the icing, in a small bowl, whisk together powdered sugar, maple syrup, milk and vanilla extract. Add more milk for a thinner consistency, if desired.
• Let the coffee cake cool in the pan for at least 10 minutes. Drizzle the icing over the cooled cake.

Video

Notes

Storage: 

Great news! This cake holds up so nicely after it’s baked. You can store it in an airtight container at room temperature for up to four days.

Freezing this cake also works so well too. Simply wrap it in plastic wrap and freeze for up to 2 months. We like to cut ours into individual portions before wrapping to make it even easier for serving later. Defrost on the counter and room temperature until ready to eat.

Tips: 

• Don’t overmix the ingredients. This will lead to a tough cake mixture. You want to gently fold all of the ingredients to combine.
• Use a toothpick to make sure the cake is baked perfectly. Insert the toothpick into the center of the cake and when it’s removed the toothpick should have moist crumbs. This ensures your cake is perfectly baked.
• Look for pea-sized crumbles with the streusel layer. This will help the crumble to create lots of texture on top of the cake layer. Using a fork or your fingers is best for mixing.
• Swap the sour cream for Greek yogurt. That also works so well in this cake recipe and makes it a bit healthier. Use full-fat plain Greek yogurt.

Nutrition

Calories: 395kcal | Carbohydrates: 62g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 279mg | Potassium: 138mg | Fiber: 2g | Sugar: 42g | Vitamin A: 4616IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg

The post Pumpkin Coffee Cake appeared first on Dinner in 321.

When it comes to holiday meals, my mamaw’s old fashioned Southern Cornbread Dressing is the dish I look forward to the most! Every Thanksgiving and any special occasion featuring turkey, her family recipe graces our table. The blend of cornbread, leftover biscuits, broth and savory herbs creates a masterpiece that perfectly soaks up gravy and pairs wonderfully with roasted turkey.

Since I was a little girl, I've watched her effortlessly whip up this classic thanksgiving dinner recipe, and now it has become a cherished part of my own cooking repertoire. It isn't just a side dish; it’s a symbol of family love and tradition that deserves a place in every home.

It truly isn't a happy Thanksgiving without mamaw's southern dressing, and she'd love for it to be a part of your holiday meal. Make her Frozen Fruit Salad and Green Jello Salad to go along with all of our holiday favorites! They're vintage favorites you're sure to love too!

Why You'll Like This Recipe

• Thanksgiving Side Dish Must: Just like green bean casserole, sweet potato casserole, and cranberry sauce, this southern style cornbread dressing is an essential part of the Thanksgiving menu. The whole family will love it!
• Flavor-Packed: The combination of crumbled cornbread, biscuits, and fresh herbs creates a warm, holiday flavor that feels like home. The holiday table isn't complete without this southern dressing!
• Customizable: You can easily tweak these simple ingredients to suit your taste, whether you prefer extra herbs or want to sneak in some vegetables or meat. You can also cut the recipe in half and make in 1 13x9 pan.
• Perfect for Leftovers: This dressing is a wonderful way to use up leftover biscuits and turkey broth, reducing food waste while creating something delicious. After it's prepared, it's also delicious as leftovers!

Laura Ashley's Tip: You can make the biscuits and cornbread ahead of time to make your holiday prep easier!

Ingredients

Scroll Down for Ingredient Amounts Listed and the Full Recipe in the Recipe Card Below

• Self-rising cornmeal mix: The base of this cornbread, providing a sweet and crumbly texture that’s essential for cornbread dressing.
• Self-Rising Flour: This helps enhance the cornbread texture, making it light and fluffy.
• Milk: Adds moisture and richness to the cornbread.
• Eggs: Adds richness and acts as a binding agent for the cornbread
• Bacon Grease or Butter: Adds a distinct richness and flavor to the crust of the cornbread.
• Leftover Buttermilk Biscuits: These add an extra soft texture and buttery flavor to the dressing.
• Ground Dried Sage: The staple herb in mamaw's cornbread dressing. She grows and dries her own fresh sage, but store bought dried sage will work just fine.
• Onion: Adds sweetness and depth of flavor.
• Turkey Broth: Provides moisture and flavor. It infuses the dressing with rich, savory notes. Homemade chicken stock or chicken broth can be used if you don't have turkey broth or if you don't have enough from the method you cook your turkey.

Tools You'll Need

• Measuring Cups and Spoons
• Liquid Measuring Cups
• Spatula
• 13"x9" Casserole Dish and 9"x9" Baking Dish
• Cutting Board
• Chef's Knife
• Saucepan (optional)

How to Make Southern Cornbread Dressing

Cornbread for Dressing

1. Preheat oven to 450°F. 
2. In a medium bowl, combine self-rising cornmeal mix and self-rising flour. Stir in milk and eggs just until combined.  

3. Preheat a 12-inch and 9-inch cast iron skillet over medium-high heat on the stovetop or in the oven for 3 minutes. Once hot, add bacon grease or butter, ensuring the entire surface has been greased. Pour the cornbread batter into the prepared skillets. 

4. Bake 20-25 minutes or until fully baked through and golden brown. Remove from the oven and cool completely.

Dressing Recipe

1. Preheat oven to 350°F. Grease a 13x9-inch and 9x9-inch baking dish with butter.  
2. Crumble the prepared corn bread and biscuits in a large mixing bowl.

3. Add ground sage and onion. 

4. Pour in the turkey or chicken broth, and stir until combined well. The mixture will be very moist. 

5. Pour the mixture into the prepared baking dishes, and spread evenly. 

6. Bake at 350° for 1 hour or until golden brown on top and set.

Southern Cook Tips and Substitutions

• Cut it in Half. This recipe makes enough to feed a crowd. If you're looking to feed just a few people, cut all of the ingredients in half and bake in a 13x9 inch baking dish.
• Prep Ingredients Ahead of Time. If possible, make your cornbread and biscuits 1-2 days ahead of time so that it has time to dry out a bit. You can also dice the onion and measure the sage in advance to make your holiday day prep go smoother.
• Add More Flavorful. The recipe Southern Cornbread Dressing can vary from family to family. Consider adding sautéed chopped celery and carrots for added texture and flavor. Chopped water chestnuts are also a popular dressing addition.
• Sausage Cornbread Dressing. Adding sausage to cornbread dressing can enhance its flavor and add richness. Breakfast sausage, sage sausage, Italian sausage, or even smoked sausage all work great. About 1 pound of sausage is typically a good amount for a batch of dressing, but you can adjust depending on your taste preferences. Cook it in a skillet first before adding it to the dressing batter.
• Herb Alternatives. In my opinion (and certainly mamaw's) sage is a must. However, if you aren't able to have it or just don't like it, you could try thyme or rosemary for a different twist.
• Gluten-Free Option. Use gluten-free cornmeal mix and flour to make the dressing gluten-free.
• Season Well. Taste your dressing mixture before pouring into the baking dish. Typically, adding salt isn't necessary because the broth and cornbread has it. However, you can add some if you feel your palate says to. You can add additional herbs like thyme or rosemary for complexity.

Turkey Gravy

What's dressing without gravy? An incomplete meal in my books! They're a match made in holiday heaven!

If you want to make mamaw's gravy to ladle on top of your dressing and all over your potatoes and turkey too, here's her simple recipe:

• Pour 8 cups turkey broth in saucepan, and bring to a boil. In a small bowl, whisk together ¼ cup cold water and ¼ cup cornstarch. Whisk the cornstarch slurry into boiling broth. Make and add additional cornstarch slurry if you desire a thicker texture. Optional, dice ½-1 cup of the cooked giblets and/or turkey and add to the gravy. Season with salt and pepper to taste.

Storage and Freezing

Store any leftover dressing in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the dressing for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the oven covered with foil or in the microwave until heated through.

Frequently Asked Questions

More Side Dishes for the Holidays

• Crock Pot Mashed Potatoes
• Jiffy Corn Casserole (6 Ingredients)
• French Onion Hashbrown Casserole
• Crispy & Garlicky Green Beans

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Southern Cornbread Dressing

Make your holidays memorable with my mamaw's Southern Cornbread Dressing. Made with homemade cornbread, biscuits, sage, and a few basic ingredients, this recipe is a must-have for any turkey feast!

Course bread, Side Dish

Cuisine American

Keyword holidays

Prep Time 1 hour hour

Cook Time 1 hour hour

Servings 36 servings

Calories 175kcal

Ingredients

Cornbread for Dressing

• 5 cups self-rising cornmeal mix
• 1 cup self-rising flour
• 4 cups milk
• 2 large eggs
• 2 tablespoons bacon grease or salted butter

Dressing Ingredients

• 1 prepared cornbread for dressing recipe
• 2 cups crumbled buttermilk biscuits
• ⅓ cup dried rubbed sage
• 1 cup finely minced yellow onion about 1 medium onion
• 11 cups turkey or chicken broth can use stock as well

Instructions

Cornbread for Dressing

• Preheat oven to 450°F. 
• In a medium bowl, combine self-rising cornmeal mix and self-rising flour. Stir in milk and eggs just until combined.  
• Preheat a 12-inch and 9-inch cast iron skillet over medium-high heat on the stovetop or in the oven for 3 minutes. Once hot, add bacon grease or butter, ensuring the entire surface has been greased. Pour the cornbread batter into the prepared skillets. 
• Bake 20-25 minutes or until fully baked through and golden brown. Remove from the oven and cool completely.

Dressing Recipe

• Preheat oven to 350°F. Grease a 13x9-inch and 9x9-inch baking dish with butter.  
• Crumble the prepared corn bread and biscuits in a large mixing bowl.
• Add sage and onion. 
• Pour in the turkey or chicken broth, and stir until combined well. The mixture will be very moist. 
• Pour the mixture into the prepared baking dishes, and spread evenly.
• Bake at 350° for 1 hour or until golden brown on top and set.

Turkey Gravy (Optional)

• Pour 8 cups turkey broth in saucepan, and bring to a boil. In a small bowl, whisk together ¼ cup cold water and ¼ cup cornstarch. Whisk the cornstarch slurry into boiling broth. Make and add additional cornstarch slurry if you desire a thicker texture. Optional, dice ½-1 cup of the cooked giblets and/or turkey and add to the gravy. Season with salt and pepper to taste.

Video

Notes

Southern Cook Tips and Substitutions

• Cut it in Half: This recipe makes enough to feed a crowd. If you're looking to feed just a few people, cut all of the ingredients in half and bake in a 13x9 inch baking dish.
• Prep Ingredients Ahead of Time: If possible, make your cornbread and biscuits 1-2 days ahead of time so that it has time to dry out a bit. You can also dice the onion and measure the sage in advance to make your holiday day prep go smoother.
• Add More Flavorful: The recipe Southern Cornbread Dressing can vary from family to family. Consider adding sautéed chopped celery and carrots for added texture and flavor. Chopped water chestnuts are also a popular dressing addition.
• Sausage Cornbread Dressing: Adding sausage to cornbread dressing can enhance its flavor and add richness. Breakfast sausage, sage sausage, Italian sausage, or even smoked sausage all work great. About 1 pound of sausage is typically a good amount for a batch of dressing, but you can adjust depending on your taste preferences. Cook it in a skillet first before adding it to the dressing batter.
• Herb Alternatives: In my opinion (and certainly mamaw's) sage is a must. However, if you aren't able to have it or just don't like it, you could try thyme or rosemary for a different twist.
• Gluten-Free Option: Use gluten-free cornmeal mix and flour to make the dressing gluten-free.
• Season Well: Taste your dressing mixture before pouring into the baking dish. Typically, adding salt isn't necessary because the broth and cornbread has it. However, you can add some if you feel your palate says to. You can add additional herbs like thyme or rosemary for complexity.

Nutrition

Calories: 175kcal | Carbohydrates: 29g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 477mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 0.3mg | Calcium: 119mg | Iron: 2mg

The post Southern Cornbread Dressing appeared first on Dinner in 321.

This one-pot American Goulash is quick to make and has easy ingredients. It’s one of those comfort food classic meals perfect for the cooler months. Whether it’s a holiday, game day get-together, potluck, or dinner with your family, this goulash is always a hit!

We've been making goulash for years. It's one of our lazy, go-to dinner recipes during a busy week or when entertaining friends and family. There's little to no mess since it only uses one pot. I also make sure to keep most of the ingredients in the pantry and freezer all the time to be able to whip this up quickly.

If you love a hearty and filling homemade stew, this goulash is for you. Be sure to also try our Lasagna Soup, Beef and Vegetable Soup, and Soup Beans.

I just finished up in making your American Goulash. With my 1st taste, I was so pleased. I did not alter nor add any more ingredients. This recipe is a true keeper as it is easy to make with all supplies in my own kitchen. Delicious…. -Mary Alice

Hungarian Versus American Goulash

American Goulash and Hungarian Goulash, despite sharing a similar name, are distinct dishes with notable differences.

American Goulash, also known as American chop suey, typically features hearty ground beef, elbow macaroni, tomatoes, onions, and various spices.

Hungarian Goulash, on the other hand, is a traditional Hungarian stew made with tender beef, onions, paprika, and other spices. It is often served with crusty bread or egg noodles. It's a slow-cooked dish, allowing the flavors to develop over time, the American dish is quick-cooking.

Why You'll Love this Recipe

• Simplicity with 10 ingredients. This homemade American Goulash recipe is a perfect choice for busy weeknights. It requires just a single pot, making for easy clean up, and is excellent as leftovers!
• Versatility. You can customize this classic comfort food by adding vegetables like bell peppers or mushrooms for an extra nutritional boost.
• Hearty and Filling. The combination of beef/sausage, pasta, and rich tomato-based sauce makes this dish incredibly filling and flavorful!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Ground Beef and/or Italian Sausage: The primary protein source in American Goulash. It provides a hearty and meaty texture, infusing the dish with savory flavors as it cooks.
• Fresh Garlic Cloves: Amplifies the savory aroma and taste.
• Yellow Onion: Adds aromatic sweetness, depth to the dish, and complements the savory notes from the beef/sausage and spices.
• Beef Broth or Stock: Provides a liquid base and intensifies the beefy flavor. It also ensures the pasta cooks thoroughly and absorbs the savory essence of the broth.
• Diced Tomatoes and Tomato Sauce: Brings a rich, tangy sweetness to the goulash. They serve as the base of the sauce, providing acidity and depth of flavor.
• Seasonings: Paprika, Chipotle Chili Powder, Chili Powder, and Italian Seasoning, Salt, Black Pepper, Bay Leaves: Paprika is typically the key spice in goulash, offering a warm, slightly sweet, and mildly spicy flavor. Chipotle Chili Pepper or Chili Powder adds a kick of warmth and heat. Italian Seasoning adds herbal notes, while salt and pepper balance the overall taste by enhancing other flavors and reducing bitterness.
• Elbow Macaroni: Elbow noodles add substance and texture to the goulash. It absorbs the flavors of the sauce while retaining a slight firmness.
• Optional Garnishes: Shredded White Cheddar Cheese, Sliced Green Onions, Cornbread, Hoe Cakes, Crackers

Tools You’ll Need

• Large Skillet or Stockpot
• Chef’s Knife
• Garlic Press
• Cutting Board
• Meat Chopper
• Liquid Measuring Cups
• Can Opener
• Measuring Cups and Spoons
• Cheese Grater
• Ladle

How to make One Pot American Goulash

1. To a large pot on medium high heat, crumble beef and Italian sausage into smaller pieces, and cook until nearly cooked through. 

2. Drain excess grease, and add onion and garlic. Cook 2-3 minutes or until onion is translucent and meat is no longer pink. 

3. Add broth, diced tomatoes, tomato sauce, and spices, stir until combined. 

4. Bring to a boil, then turn heat to medium-low, simmering, covered for 20 minutes. 
5. Stir in elbow macaroni, and simmer, covered an additional 15-20 minutes. 

6. Remove each bay leaf, give it a good stir, dish, and garnish as desired.

Tips and Variations

• Adjust the spices to your taste. If you like it spicier, you can add a pinch of red pepper flakes or a dash of hot sauce. Taste and season as you go.
• Feel free to add vegetables like green bell pepper, mushrooms, or carrots to your goulash. These additions not only boost nutrition but also add interesting textures and flavors.
• If you have fresh herbs like basil or thyme, adding them towards the end of the cooking process can infuse the goulash with a burst of fresh flavor.
• You can substitute the hamburger meat and/or Italian sausage with any ground meat. Ground turkey, chicken, pork, or even plant-based alternatives like tofu or tempeh for a vegetarian version all could work.
• While elbow macaroni is traditional, any small pasta like shells, rotini, or penne can work. Gluten-free pasta can be used if you're following a gluten-free diet.
• If you don't have canned diced tomatoes or sauce, you can use fresh.
• Beef broth can be substituted with vegetable broth if you prefer a vegetarian version. You can also use chicken broth for a different flavor profile.

What to serve with Goulash

Beef and Sausage Goulash is delicious by itself. However, adding some delicious garnishes can take it to the next level. We love adding a sprinkle of shredded white cheddar cheese and sliced green onions. Crackers, oyster crackers, chopped jalapeño, red onion, sour cream, fresh parsley, and diced avocado are also excellent toppers.

A couple heartier breads that pair perfectly with goulash are Garlic Biscuits, Hoe Cakes, Cornbread, or Biscuits.

Storage and Freezing Leftovers

Refrigeration: If you plan to consume the goulash within a few days, store it in an airtight container in the refrigerator. Properly stored, it can last for up to 3-4 days. Make sure to cool the goulash to room temperature before refrigerating it.

Reheating: To reheat, gently warm the goulash on the stovetop over low to medium heat or in the microwave. Add a splash of water or broth if it has thickened too much during storage. Stir occasionally to ensure even heating.

Freezing: American Goulash can be stored in the freezer for up to 2-3 months. While it's safe to freeze it for a longer period, the quality might deteriorate over time. You can freeze in small batches if you plan to pull a portion out at a time.

Thawing and Reheating: To thaw, transfer the frozen goulash to the refrigerator and let it thaw overnight. Reheat it on the stovetop over low to medium heat or microwave, stirring occasionally. Add a little water or broth if needed to maintain the desired consistency. Always ensure that the goulash is heated to an internal temperature of 165°F before serving.

Frequently Asked Questions

More Comforting Soup Recipes

• Brisket Chili
• Chicken Enchilada Soup
• Chicken Alfredo Soup
• Homemade Cream of Mushroom Soup

Print

American Goulash

Made in one pot with just 10 basic ingredients, this American Goulash is a delicious comfort food recipe. It's perfect for a cozy chilly night and also makes the best leftovers during a busy week.

Course Main Course, Soup

Cuisine American

Keyword beef, pork

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 385kcal

Ingredients

• 1 pound ground beef
• 1 pound Italian sausage or use more ground beef
• 1 cup chopped yellow onion chopped
• 3-4 minced garlic cloves
• 32 ounces beef broth or stock
• 28 ounces diced tomatoes
• 29 ounces tomato sauce
• 1 tablespoon chipotle chili pepper
• 1 tablespoon Italian seasoning
• 1-2 teaspoon salt
• 1 teaspoon black pepper
• 2-3 bay leaves
• 12 ounces elbow macaroni
• Garnish: shredded cheddar cheese and sliced green onions

Instructions

• To a large stockpot on medium-high heat, crumble beef and Italian sausage, and cook until nearly cooked through. 
• Drain excess grease, and add onion and garlic, cooking until onion is translucent and meat is no longer pink.
• Add broth, diced tomatoes, tomato sauce, and spices, stir until combined. 
• Bring to a boil, then turn heat to low, simmering, covered for 20 minutes.
• Stir in elbow macaroni, and simmer, covered an additional 20 minutes. 
• Remove bay leaves, dish, and garnish as desired

Video

Notes

Tips and Variations

• Nutrition information work up for a 2 cup serving of Goulash.
• Adjust the spices to your taste. If you like it spicier, you can add a pinch of red pepper flakes or a dash of hot sauce. Taste and season as you go.
• Feel free to add vegetables like bell peppers, mushrooms, or carrots to your goulash. These additions not only boost nutrition but also add interesting textures and flavors.
• If you have fresh herbs like basil or thyme, adding them towards the end of the cooking process can infuse the goulash with a burst of fresh flavor.
• You can substitute the ground beef and/or Italian sausage with ground turkey, chicken, pork, or even plant-based alternatives like tofu or tempeh for a vegetarian version.
• While elbow macaroni is traditional, vou can use other pasta shapes like shells, rotini, or penne. Gluten-free pasta can be used if you're following a gluten-free diet.
• If you don't have canned diced tomatoes or sauce, you can use fresh.
• Beef broth can be substituted with vegetable broth if you prefer a vegetarian version. You can also use chicken broth for a different flavor profile.

Nutrition

Serving: 2cups | Calories: 385kcal | Carbohydrates: 38g | Protein: 24g | Fat: 15g

The post One Pot American Goulash appeared first on Dinner in 321.

Crockpot recipes enter the weekly rotation once, if not twice, when the fall and winter months arrive. They're the wholesome, hearty, simple meals you want when the temperature starts to drop and you want comfort food vibes.

This Crockpot Chicken and Gravy is quick to prep with just 10 basic ingredients. What you serve it over up to you! We love having ours with stuffing because it gives the feels and flavors of the holidays.

My family loves to have this recipe multiple times over the winter months and it's perfect for making during a busy week or for a cozy meal on the weekends. It's one of those recipes that anyone can successfully make and really enjoy.

Along with my viral Crockpot Chicken and Noodles, this slow cooker chicken and gravy is another savory poultry dinner is sure to be a hit with your family! Once you give this dish a try, be sure to check out my Crockpot Tomato Basil Chicken, Easy Crockpot Teriyaki Chicken, and Crockpot Honey Garlic Chicken!

This is a staple at our house. Even my pickiest eaters love this! -Emily

I got this recipe with the holiday recipe card set which was beautiful. This one was very easy and so good. Even my picky son liked it. -Ashley

Why You'll Love this Recipe

• Simple and Quick. This chicken and gravy is just a few simple ingredients and takes less than 10 minutes prep before it spends the day becoming thick, juicy, and delicious.
• Versatile Side Options. This slow cooker meal pairs perfectly with the stuffing noted in this recipe. However, it's also incredible over mashed potatoes, light bread, or rice.
• Leftovers to Look Forward To. Like many crockpot meals, this dish tastes even better the next day as the flavors have had more time to meld together. So, you can look forward to delicious leftovers.
• Comfort Food. There's something inherently comforting about a hot, hearty meal like chicken and gravy. It's the kind of dish that warms you up from the inside, making it perfect for cold weather or when you're in need of some comfort.

Ingredients for Slow Cooker Chicken and Gravy

Scroll down for specific ingredient amounts in the recipe card.

• Chicken Gravy Mix: Serves as a thickening agent and creates a rich and smooth texture for the gravy.
• Condensed Cream of Chicken Soup: Acts as a base for the gravy. Its thick consistency helps in thickening the sauce, providing body and a smooth texture to the gravy.
• Seasonings: Garlic powder, paprika, salt, and black pepper, all enhance the flavor of the recipe.
• Boneless Skinless Chicken Breasts or Thighs: This slow cooker creamy chicken is perfect with the savory flavors of the seasonings and is a hearty dose of protein.
• Cream Cheese: Helps to thicken the gravy, adds a silky texture and richer flavor.
• Butter: Enhances the flavors by caramelizing the vegetables and adds a richness to the overall stuffing.
• Onion: Adds a sweet and savory flavor to the stuffing and a pleasant texture.
• Mushrooms: Brings an earthy, umami flavor to the stuffing and adds a unique texture, slightly chewy and meaty, making the stuffing more substantial.
• Chicken Broth: Provides moisture and savoriness to the stuffing.
• Herb Seasoned Stuffing: Pre-seasoned dried bread crumbs that provides structure and texture to the stuffing. It absorbs the flavors of the liquids and vegetables.

Tools You'll Need

• Crockpot
• Whisk
• Large Skillet
• Spatula/Stirring Spoon
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to make Crockpot Chicken and Gravy

Chicken and Gravy

1. To a Crockpot, combine water or chicken broth, gravy mix, condensed cream of chicken soup, garlic powder, paprika, salt, and pepper.

2. Once combined, add the chicken, coat well with the sauce, cover, and cook on high 4-5 hours or low 6-7. 

3. Remove the chicken and split into large pieces. Add cream cheese to the Crockpot. Cover and cook on high 2-3 minutes, then whisk until blended well. Gently fold the chicken back into the gravy. 

4. Serve the chicken over stuffing, mashed potatoes, rice, noodles, or mashed cauliflower with a ladle of gravy on top. 

Stuffing (Optional)

1. Melt butter in a large saucepan on medium-high. Add chopped onion and mushrooms, and cook until tender and translucent, about 3-5 minutes.

2. Add chicken broth and water, and bring to a boil.

3. Turn off the heat, and gently fold in the stuffing mix until all the liquid is absorbed. Rest 3 minutes, then fluff with a fork.

Tips and Variations

• You can omit the cream cheese and substitute with 1 cup half-&-half and 2 tablespoons whisked together or 1 cup heavy whipping cream and 1 tablespoon cornstarch whisked together.
• Use any boneless, skinless cut of chicken that you prefer. With their higher fat content, thighs can add extra flavor and tenderness to the dish.
• If you don't like using cream of chicken soup from a can, here is how you can make it from scratch:
  • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
• For a quicker version of this dish (that takes only 20 minutes!) make it on the stovetop. I like to use leftover chicken or shredded rotisserie for another shortcut. 
  • Combine water or chicken broth, gravy mix, chicken soup, garlic powder, paprika, salt, and pepper in a large sauce pan, bring to a boil then lower to the heat low. Simmer, stirring often until the mixture begins to thicken. Add the cream cheese. After 10 minutes, whisk until blended. Fold in the cooked chicken. Once heated through, serve over your desired side dish.
• If you prefer a homemade chicken gravy mix, here is a blend you can mix together. You'll only need to use 8 teaspoons of the mixture for this recipe:
  • 1 cup All-Purpose Flour, ¼ cup Chicken Bouillon Powder, ½ teaspoon each: Ground Black Pepper, Garlic Powder, Marjoram, Onion Powder, Onion Powder, Ground Rosemary, Ground Sage

Storage and Freezing

After cooking, allow the chicken and gravy to cool down to room temperature before storing it in the refrigerator or freezer. Store in an airtight container in the refrigerator up to 3-4 days.

This recipe can be stored in the freezer up to 2-3 months. Add the cooled leftovers or portioned out quantities in freezer-safe containers. 

When you're ready to enjoy the dish again, thaw in the refrigerator overnight. Reheat in a saucepan on the stove over low to medium heat or in the microwave until it reaches an internal temperature of at least 165°F.

What to serve with Crockpot Chicken

Along with your Chicken and Gravy and stuffing, mashed potatoes, or noodles, a vegetable side dish is an excellent addition! Some great options to include are:

• Crispy Green Beans
• Garlic Broccoli and Mushrooms
• Gremolata Green Beans
• Simple Side Salad
• Whole Roasted Honey Carrots

Frequently Asked Questions

More Crockpot Recipes

• Crockpot Barbecue Beef
• Crockpot Sweet and Spicy Chicken
• Crockpot Pork Roast
• Crockpot Chicken Gnocchi Soup

Print

Crockpot Chicken and Gravy

This Crockpot Chicken and Gravy is just a few simple ingredients and takes 10 minutes to prep. It’s incredible served over stuffing or mashed potatoes!

Course Main Course

Cuisine American

Keyword chicken, crockpot

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 8 servings

Calories 355kcal

Ingredients

Chicken and Gravy

• 1 ½ cup water or chicken broth
• 1.67 ounce packet chicken gravy mix
• 10.5 ounce can condensed cream of chicken soup or homemade - see tips and substitutions
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2-2 ½ pounds boneless skinless chicken breasts or thighs
• 8 ounces ⅓-less fat cream cheese cubed

Stuffing

• 4 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped mushrooms
• 2 cups chicken broth
• ½ cup water
• 12 ounces herb seasoned stuffing

Instructions

Chicken and Gravy

• To a Crockpot, combine water or chicken broth, gravy mix, chicken soup, garlic powder, paprika, salt, and pepper.
• Once combined, add the chicken, coat well with the sauce, cover, and cook on high 4-5 hours or low 6-7. 
• Remove the chicken and cut into large pieces. Add cream cheese to the Crockpot. Cover and cook on high 2-3 minutes. Once cooked, whisk until blended well. Gently fold the chicken back into the gravy. 
• Serve the chicken over stuffing, mashed potatoes, rice, noodles, or mashed cauliflower with a ladle of gravy on top. 

Stuffing

• Melt butter in a large saucepan on medium-high. Add onion and mushrooms, and cook until tender and translucent, about 3-5 minutes.
• Add chicken broth and water, and bring to a boil. Turn off the heat, and gently fold in the stuffing mix until all the liquid is absorbed. Rest 3 minutes, then fluff with a fork.

Video

Notes

Tips and Substitutions

• • You can omit the cream cheese and substitute with 1 cup half-&-half and 2 tablespoons whisked together or 1 cup heavy whipping cream and 1 tablespoon cornstarch whisked together.

• • You can use any boneless, skinless chicken cut you prefer. With their higher fat content, thighs can add extra flavor and tenderness to the dish.

• • If you don't like using cream of chicken soup from a can, here is how you can make it from scratch:
    • • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.

• • For a quicker version of this dish (that takes only 20 minutes!) make it on the stovetop. I like to use leftover chicken or shredded rotisserie chicken for another shortcut. 
    • • Combine water or chicken broth, gravy mix, chicken soup, garlic powder, paprika, salt, and pepper in a large sauce pan, bring to a boil then lower to the heat low. Simmer, stirring often until the mixture begins to thicken.
      • Add the cream cheese. After 10 minutes, whisk until blended.
    • • Fold in the cooked chicken. Once heated through, serve over your desired side dish.
  • If you prefer a homemade chicken gravy mix, here is a blend you can mix together. You'll only need to use 8 teaspoons of the mixture for this recipe:
    • 1 cup All-Purpose Flour
    • ¼ cup Chicken Bouillon Powder
    • ½ teaspoon each: Ground Black Pepper, Garlic Powder, Marjoram, Onion Powder, Onion Powder, Ground Rosemary, Ground Sage

Nutrition

Serving: 1serving | Calories: 355kcal | Carbohydrates: 18g | Protein: 29g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 926mg | Potassium: 852mg | Fiber: 2g | Sugar: 6g | Vitamin A: 732IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

The post Crockpot Chicken and Gravy appeared first on Dinner in 321.

If you're looking to add a little retro charm to your holiday table, Cranberry Fluff Salad is a MUST-TRY. This old-fashioned recipe has been a favorite for generations in our family. It combines tangy cranberries, holiday citrus, sweet mini marshmallows, and creamy whipped topping for a perfect balance of merry flavors.

With just 8 easy to find ingredients, it's an affordable recipe that anyone can replicate perfectly. It's a gorgeous pink color and only takes about 30 minutes to prep too!

The best part about this cranberry salad? It's easy to make ahead, meaning less time in the kitchen and more time enjoying the festivities with your family and friends. Its bold flavors and light, fluffy texture will have everyone reaching for seconds—maybe even thirds!

Whether you make it for Thanksgiving dinner, Christmas dinner, or just because, it’s a crowd-pleaser that never goes out of style. Add more retro fluff salads to the table with our other family favorites, the Orange Jello Salad, Pistachio Fluff Salad, and Green Jello Salad!

Why You'll Like This Recipe

• Sweet & Tart Combo. The fresh cranberries bring a tangy kick, perfectly balanced by the sweet cream cheese and whipped topping.
• Nostalgic & Fun. This cranberry fluff recipe is a classic holiday season side dish, bringing back special memories of family meals and special occasions.
• Easy to Make. With simple ingredients and minimal prep, this no bake dessert (or salad) comes together in just a few steps.
• Versatile & Customizable. Whether you prefer pecans or coconut for crunch or want to keep it nut-free, this cranberry marshmallow salad can easily be adjusted to suit your taste.
• Make-Ahead Friendly. This easy Cranberry fluff dessert gets even better as it chills, so you can prepare it in advance, making holiday dinner prep easier.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Fresh Cranberries: The star of this sweet dish, cranberries provide the tartness that makes this dish refreshing and balanced.
• Crushed Pineapple: Adds a sweet and tangy element that complements the cranberries. Canned or fresh pineapple both work.
• Orange: The zest and fruit give a burst of citrus flavor, enhancing the freshness of the salad.
• Granulated Sugar: Balances the tart cranberries and adds just the right amount of sweetness.
• Cream Cheese: Adds creaminess and richness, making the dessert salad smooth and luscious.
• Cool Whip or Fresh Whipped Cream: Lightens up the salad and provides that iconic fluff texture.
• Miniature Marshmallows: Adds a fun, chewy texture and sweetness that pairs well with the cranberries.
• Chopped Pecans (Optional): Crunchy pecans add more texture and a nutty flavor for extra depth.

Tools You'll Need

• Mixing Bowls
• Spatula
• Hand Mixer 
• Liquid Measuring Cups
• Whisk
• Paring Knife
• Citrus Zester
• Food Processor or Food Chopper

How to Make Cranberry Fluff Salad

1. Using a food processor or food chopper, process the cranberries until they're coarsely chopped.

2. Zest the orange until you have 2 tablespoons of zest. Then, remove the peel and pith from the orange, and slice the fruit into small, bite-sized pieces.

3. To a medium bowl, combine the chopped cranberries, orange zest and pieces, pineapple, and sugar. Stir until well combined. Refrigerate the mixture for 30 minutes. 

4. Pour the cranberry mixture into colander, and allow mixture to drain for 1 minute.
5. To a large bowl, beat cream cheese with an electric mixer until smooth. Add half of the cool whip of fresh whipped cream. Blend on low spend until combined. Add the remaining cool whip or fresh whipped cream, and blend until smooth again.

5. Gently fold the cranberry mixture into the whipped cream cheese mixture until fully incorporated.

6. Fold in mini marshmallows and pecans (if using). Refrigerate at least 4 hours (or over overnight) before serving.

7. Garnish as desired, and serve cold.

Pro Tips and Substitutions

• Make it Nut-Free. If you prefer a nut-free version, simply don't add the pecans. The salad will still have plenty of texture and flavor.
• Whipped Cream Alternative. If you prefer, you can make your own homemade whipped cream by whipping 1 ½ cups of heavy whipping cream with ¼ cup of powdered sugar and 1 teaspoon vanilla until stiff peaks form.
• Adjust Sweetness. Depending on your taste, you can increase or decrease the amount of sugar. Just remember, the longer the salad sits, the sweeter it becomes.
• Cranberry Options: You can use frozen cranberries as well. Before chopping them, allow the cranberries to thaw completely, then pat dry with a paper towel. It is not ideal to use canned cranberries in this recipe.
• Add Mix-ins. For added texture, try folding in diced apples, dried cranberries, shredded coconut, red grapes, or chopped walnuts.
• Garnish Options. When ready to serve, you can top this fluffy salad with dried chopped cranberries (dried or fresh), extra pecans, and fresh mint.

Make Ahead and Storage Instructions

This is the perfect make-ahead dish, as it needs time to chill. Prep it the night before your get-togethers for the best results.

Store your cranberry fluff salad in an airtight container in the refrigerator for up to 2-3 days. The flavors will meld as it sits, making it even better the next day!

Due to the whipped cream and cream cheese, freezing will alter the texture of this salad, so it’s best enjoyed fresh from the fridge.

Frequently Asked Questions

More Holiday Sweet Treats

• Cherry Berry On a Cloud
• Old Fashioned Strawberry Pretzel Salad
• Strawberry Jam Cake
• Strawberries and Cream Tres Leches Cake

Print

Cranberry Fluff Salad

With its merry blend of tart cranberries, sweet creaminess, and a fluffy texture, this easy, make-ahead Cranberry Fluff Salad is bound to be a hit at your next holiday gathering! With just 8 ingredients, anyone can master this easy fluff recipe that will be requested every holiday season.

Course Appetizer, Dessert, Salad

Cuisine American

Keyword holiday

Prep Time 30 minutes minutes

Cook Time 0 minutes minutes

4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 12

Calories 198kcal

Ingredients

• 12 ounces fresh cranberries
• 8 ounce can crushed pineapple drained
• 1 large orange
• ¼ cup granulated sugar
• 8 ounce package cream cheese
• 8 ounce tub thawed Cool Whip or homemade whipped cream
• 2 cups mini marshmallows
• ½ cup chopped pecans optional

Instructions

• Using a food processor or food chopper, process the cranberries until they're coarsely chopped.
• Zest the orange until you have 2 tablespoons of zest. Then, remove the peel and pith from the orange, and slice the fruit into small, bite-sized pieces.
• To a medium bowl, combine the chopped cranberries, orange zest and pieces, pineapple, and sugar. Stir until well combined. Refrigerate the mixture for 30 minutes. 
• Pour the cranberry mixture into colander, and allow mixture to drain for 1 minute.
• To a large bowl, beat cream cheese with an electric mixer until smooth. Add half of the cool whip or fresh whipped cream. Blend on low speed until combined. Add the remaining cool whip or fresh whipped cream, and blend until smooth again.
• Gently fold the cranberry mixture into the whipped cream cheese mixture until fully incorporated. 
• Fold in mini marshmallows and pecans (if using). Refrigerate at least 4 hours (or over overnight) before serving. Garnish as desired, and serve cold.

Video

Notes

Pro Tips and Substitutions

• • Make it Nut-Free: If you prefer a nut-free version, simply don't add the pecans. The salad will still have plenty of texture and flavor.

• • Whipped Cream Alternative: If you prefer, you can make your own homemade whipped cream by whipping 1 ½ cups of heavy whipping cream with ¼ cup of powdered sugar and 1 teaspoon vanilla until stiff peaks form.
  • Adjust Sweetness: Depending on your taste, you can increase or decrease the amount of sugar. Just remember, the longer the salad sits, the sweeter it becomes.
  • Cranberry Options: You can use frozen cranberries as well. Before chopping them, allow the cranberries to thaw completely, then pat dry with a paper towel. It is not ideal to use canned cranberries in this recipe.
  • Mix-ins: For added texture, try folding in diced apples, dried cranberries, shredded coconut, red grapes, or chopped walnuts.

• • Garnish Options: When ready to serve, you can top this fluffy salad with dried chopped cranberries (dried or fresh), extra pecans, and fresh mint.

Make Ahead and Storage Instructions

This is the perfect make-ahead dish, as it needs time to chill. Prep it the night before your get-togethers for the best results.

Store your cranberry fluff salad in an airtight container in the refrigerator for up to 2-3 days. The flavors will meld as it sits, making it even better the next day! Due to the whipped cream and cream cheese, freezing will alter the texture of this salad, so it’s best enjoyed fresh from the fridge.

Nutrition

Calories: 198kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 80mg | Potassium: 130mg | Fiber: 2g | Sugar: 18g | Vitamin A: 340IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 0.3mg

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